Twenty Bag | May 22

In the May 22 Twenty Bag: New Yukon Gold potatoes, romaine lettuce, Romance carrots, Sea Island Sweet, Bermuda White, Red onion medley, celery, Japanese eggplant, ppickling cucumbers, summer squash.

Thank you Harleston Towles and Rooting Down Farms!

The tender flesh of young Japanese eggplant really lends itself to simple preparations like this one from Food Network host Bobby Flay.

A quick search of sweetgrass + grits will take you to plenty more recipes—all curated with an eye toward the weekly Twenty Bag harvest.

Harleston’s storage tips: If greens or herbs of any kind begin to wilt at any point or at pick up, put them in a big bowl of ice water for 20-30 minutes.  Almost all produce is washed and should go in the refrigerator. Remove carrot tops upon receiving bag.  Roots can hold in the fridge in a plastic bag for at least a month or two, even longer.  Carrot tops can be used for pesto or juicing. New potatoes and onions in the pantry in a cool dark place.  New potatoes will not store as long as a mature potato though.  Lettuce, squash, eggplant, celery, and pickling cukes should all go in a plastic bag of sorts in the fridge.